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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Light sour cream and bottled Ranch salad dressing keep this salad easy to prepare. Bacon and cashews punch up the flavor and broccoli, cauliflower and peas make it a nutritious part of any meal. -Helen Suter of Golconda, Illinois Ingredients:
1 cup fresh broccoli florets |
1 cup fresh cauliflowerets |
1 package (10 ounces) frozen peas, thawed |
1 large celery rib, halved lengthwise and thinly sliced |
1/4 cup thinly sliced green onions |
5 tablespoons reduced-fat ranch salad dressing |
3 tablespoons fat-free sour cream |
1/4 cup salted cashew pieces |
2 bacon strips, cooked and crumbled |
Directions:
1. Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions.
2. In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon. Yield: 6 servings.
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